Beat the heat with this no-cook side that’s full of heart-healthy fats and seaside summer flavor
6 oz. cooked and cleaned medium shrimp, divided
2 lemons, zested, juiced and divided
2 Tbs. vegetable oil
2 tsp. Dijon mustard
1 tsp. mayonnaise
4 oz. lump crabmeat
1 medium tomato, diced (about 1/3 cup)
1/2 yellow pepper, seeded and diced (about 1/3 cup)
1 small shallot, peeled and chopped
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh** chives**
3 small ripe avocados
1. Set aside 6 shrimp; roughly chop remaining shrimp. In large bowl, whisk together 2 Tbs. lemon juice, 1 tsp. lemon zest, vegetable oil, mustard and mayonnaise until blended. Season with salt and ground black pepper.
3. Cut avocados in half, remove pits and peel. Brush avocado halves with lemon juice and arrange on lettuce-lined platter, if desired. Divide crab mixture evenly among avocados. Top each with shrimp. Garnish with chives, if desired.
*Active time: *30 min.
*Total time: *30 min.
Per serving: Cal. 267 Pro. 9g Carb. 11g Fiber 6g Sug. 0g
Chol. 62mg Sod. 181mg Total fat: 21g Sat. 6g Trans. 0g
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